Cookie Bookie

THM Lemon Zucchini Cake

Cake:
1 small yellow zucchini (yield 1 cup processed)
4 eggs, room temperature
4 tbsp butter, softened
juice of 2 lemons (about ¼ cup)
1 cup THM baking blend (or sub)
¾ cup gentle sweet
2 pinches salt
2 ½ tsp baking powder
1 tsp pure lemon extract
1 tsp pure vanilla extract
2 tsp grated lemon zest

Creamy Frosting:
1/3 cup heavy cream
3 ounces cream cheese, room temperature
¼ cup gentle sweet
juice of 1 lemon

Preheat oven to 350 degrees.  Spray 8x8 pan with non-stick cooking spray.

Trim the zucchini and chop into pieces.  Place in a food processor and pulse until it is broken down into tiny pieces, not a mush.  Add all other ingredients and process until 

mixed well.

Pour batter into prepared pan and bake 30-35 minutes or until set and toothpick comes out clean.

While cake is cooling, whip cream, cream cheese, sweetener and lemon juice together until thick.  Frost cooled cake and serve.